Porcini Mushroom Risotto with Asparagus

 

Ingredients

1 oz. Dried Porcini Mushrooms                                         1-½ cups Arborio Rice

2 Tbls of Unsalted Butter                                              ½ cup Shredded Parmesan

2 Tbls of Extra Virgin Olive Oil                                       ½ cup White Wine

1 medium diced yellow onion                                        10 stocks of Asparagus                                    

1 Qt. Chicken Stock heated                                            cut into thirds                                          

 

Directions:

 

In a 4 Qt All Clad Saucepan, bring chicken stock to heat and remove about 8 oz. of stock and add to dried porcini in a bowl and set to side for about 15 minutes covered., then drain(but reserve) liquid and chop mushrooms finely.

 

In a 3 Qt All Clad Saucier or 3 Qt, Sauté Pan melt butter and oil together. Add the diced onion and sauté till translucent. Add rice and stir till coated about 2 minutes all of this on medium heat. Reduce heat as needed, at this point add reserved mushroom liquid.

 

 

Slowly cook and stir until stock is absorbed. Add the mushrooms and ½ cup of stock and continue stirring. An important exercise for the first 15 minutes of this dish. Continue adding stock and stirring a little at a time as you want the stock to be absorbed each time you add. The consistency of the rice should be tender and creamy. Towards the end add the wine and let it be absorbed while stirring. Stir in cheese and add Asparagus and cover for last 5 minutes. Salt and Pepper to taste.